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Mr. Sub

300 - 5253 Richmond Road SW Calgary AB T3E 7C4 · Food - General

Official record from Alberta →

Inspection summary

Mr. Sub has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on January 27, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 26, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on June 19, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT Sanitizer was measured, and the concentration was less than 100 ppm.The solution was replenished and re-measured; new concentration was 200 ppm.
  2. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken / missing floor tiles in back of kitchen.Replace floor tiles.*Repeat violation
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken / missing floor tiles in back of kitchen.Replace floor tiles.*Repeat violation
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were kept on the counter.Clea wiping cloths were promptly kept in the quat sanitizing bucket at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The knife used for cutting the sandwiches was kept on the counter.The knife was replaced with a clean one.Ensure that the knives are stored in a sanitizer bucket with the appropriate concentration and that they are wiped down before being used to cut sandwiches.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recurring violation:No pest control record available.Maintain monthly pest control record.Previous violation:No pest control records available on site.**Please ensure adequate pest control measures are in place, monitor and keep records on site at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violations:1. There was water pooling on the floor when the handwashing sink at the cashier area was being used.Repair the plumbing system to prevent water from pooling or leaking.2. The flooring of the walk-in cooler is rusty.Repaint/refinish the floor of the walk-in cooler to ensure floor is smooth and cleanable.5. There were missing floor tiles in the back kitchen in front of the back door.Replace floor tiles.Previous violations:1. Cardboard used to line shelves in the walk-in cooler.**Please remove cardboard as cardboard is moisture absorbent and not cleanable.2. The flooring of the walk-in cooler is rusty.**Please repaint/refinish the floor of the walk-in cooler to ensure floor is smooth and cleanable.3. The light in the walk-in freezer is dim.**Please replace light bulb with a brighter light.4. Raw wood was used to cover hole on the wall under the 2-compartment sink.**Seal/Paint wood to ensure surface is cleanable and impervious to moisture.5. There were missing floor tiles in the back kitchen in front of the back door.**Replace floor tiles.6. Record of last grease interceptor maintenance in January 2023 showed FOG at 20% and Solids at 30%.**Increase frequency of maintenance of grease interceptor to keep FOG + Solids under 25% as per as municipal bylaw.

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